Preheat the oven to <temperature>250<unit>°C</unit></temperature>

Cut <quantity>1<unit>kg</unit></quantity> of ripe tomatoes in quarters

Deseed, remove the ribs, and chop <quantity>1</quantity> red bell pepper into medium pieces

Spread the tomatoes and the bell pepper in a baking dish

Season with <quantity>¼<unit>tsp</unit></quantity> of red chili flakes, <quantity>⅓<unit>tsp</unit></quantity> of smoked paprika, and <quantity>½<unit>tsp</unit></quantity> of sumac

Add <quantity>1<unit>tsp</unit></quantity> of flaky salt and <quantity>1<unit>tbsp</unit></quantity> of honey

Add <quantity>¼<unit>cup</unit></quantity> of balsamic vinegar and <quantity>2<unit>tbsp</unit></quantity> of olive oil

Bake the tomatoes for about 40m until blistered

Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready

Trim, peel and roughly chop <quantity>½</quantity> cucumber

Add the cucumber in a blender with <quantity>600<unit>g</unit></quantity> of tomato coulis and <quantity>6</quantity> basil leaves

Blend until homogenous

Serve in a soup plate. Add <quantity>4</quantity> fresh basil leaves and drizzle with olive oil. The roasted tomato & basil gazpacho is ready

Enjoy!